May 2011 Blog Posts (60)

Guest Post by Dave Magrogan

CEO of Kildares Irish Pubs

“Decisiveness is a characteristic of high performing men and women. Almost any decision is better than no decision at all.” – Brian…

Barry Chandler has teamed up with the Ohio Licensed Beverage Association, Photo Kitchen, Yelp Columbus and Bevinco to bring you a full day workshop to help you grow your bar or restaurant business. We will be sharing case studies and local examples of businesses utilizing best practices in marketing and management to grow their bar and restaurant trade.

If you want to grow your business in 2011, then grab your managers and take advantage of this free one day workshop in…

Stroll the aisles at your local supermarket and you may find yourself wondering if you just entered a grocery store or a popular restaurant chain’s dining room.  TGI Friday’s, California Pizza Kitchen, Taco Bell, and PF Chang’s are just a few restaurants who have licensed retail versions of their menu items to…

I often ask myself, why are you obsessed with Chick-Fil-A? Maybe it’s their waffle fries, or tasty breakfast options? Maybe the incredible customer service is to blame. Maybe it’s that the nearest location to me is hours away, and we all know absence makes the heart grow fonder. In the end I tend to blame it on the Polynesian sauce.   …

I, like many other Americans, tuned in to watch the final episode of Smallville this last Friday night. For those not familiar, it is the story of Clark Kent growing up in Smallville, Kansas and his life lessons and upbringing that lead him to become the Man of Steel.

 …

YUM’s announcement last week of the acquisition of the 415 unit Little Sheep hot pot chain was not a surprise. YUM had invested via a minority stake earlier, and its earnings model more and more depends on China feeding its China operations.

 The YUM acquisition is estimated at $585M (US$), or about 8.5X 2011 projected EBITDA. Little Sheep had doubled its EBITDA since 2008.

 Little Sheep went public on the Hong Kong Exchange in June 2008 and we now have some…

Our mission: to inspire and nurture the human spirit – one person, one cup and one neighborhood at a time.

Our mission is to support our stores so that they are able to do what is most important in retail — serve our customers' needs.

The mission…

Last year California passed a law (SB 602) that several other states already have: the requirement of all restaurant employees to obtain a California Food Handler Card. The law is designed to ensure that restaurant employees receive a reasonable level of training in food safety practices to reduce the potential for food borne illness.

While not much has been publicized about the passing of this law, the deadline for employees to obtain these cards is coming upon us quickly.…

A Leader’s #1 Responsibility

If it is true (and I believe it is) that the most important functions of a business leader are

• to persuasively convey a vision of what the organization is to accomplish;
• to inspire and empower all employees to make an optimal contribution toward realizing that vision; and
• to help employees feel that, in doing so, they are acting in alignment with their own self-interest,

then the higher the leader’s…

Just click below ...

http://www.mrllp.com/images/articles/Food-Safety-and-the-Law.pdf

Enjoy,

Jordan

Stay in this business long enough and you’ll end up speaking Kitchen-ese.

For example:



“I need a grill.”

“A griddle or a char broiler?”

“Just a grill.”

“Upright, range-match, counter model or free-standing, flat-top or grate-top, what length, on casters or legs, cast radiants, cast grates, what grid spacing, chrome or cold roll steel, round or scround, grooved or flat, safety pilots, piezo or…

Mobile Cuisine Magazine is constantly attaining information regarding the food truck industry, one of the ways we do this is by polling our readers, twitter followers and the general public.

In this week's poll, we want to ask the owners of food trucks and food carts the amount of time they actually are able to stay open on any given day. There can be a lot of down time where the truck or cart is not open to their customers. There is the time early in the morning or…

With the mobile food industry’s continued growth throughout the country, there appears to be a growing list of people (largely from the restaurant industry) who are becoming disenchanted by the “posers” in the industry. Being original and serving fresh and inexpensive food on the go has been the mantra of the people that have followed these rolling bistros over the last couple of…

We're all bound by ideals, beliefs and myths around what we think is true.  We take a look at "8 Myths of Social Media for Restaurants" in this post.  We assembled the list, in no specific order from anecdotal sources; conversations and ongoing industry research. 

Guest Post by Dave Magrogan

CEO of Kildares Irish Pubs

Probably one of the most popular questions I get asked from other Rhinos is, “how do you get so much done in a day?” Most Rhinos have the same…

The Georgetown Bagelry is lucky to consider many of its customers great friends and family. We are always touched and honored when we receive tokens of their appreciation. Recently, a friend of GTB,Margo Judge, author and blogger of MomOpinionMatters.com wrote us a poem for Mother’s Day.

We hope that you enjoy as much as we did! Warm Bagel Hugs.

The Legend of the Poke

By Margo Judge |…